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Easy 10 Minute Chocolate Muffin (grain-free, gluten-free, dairy free)

May 26, 2013 By Caitlin Weeks

Looking for easy to make, grain free and tasty muffins for breakfast? Try these easy 10 minute chocolate muffins. I can bet you will love these!

Easy 10 Minute Chocolate Muffin (grain-free, gluten-free, dairy free)

I recently read my friend Carol’s one minute muffin recipe using a microwave. I threw out my microwave several years ago so I asked her what I should do. She said I should try baking it in the over for 10-15 minutes. I thought that sounded like a great idea. I added a few more ingredients to change it up and mine has oven directions. I hope you like my 10 minute grain free muffin. I had these the other day when I was wanting an easy breakfast and they turned out great.

Easy 10 Minute Chocolate Muffin (grain-free, gluten-free, dairy free)

Serves 1-2

Makes 3-4 medium muffins

Ingredients:

3 pastured eggs

1 tbsp coconut oil (melted)

2 Tbsp of raw cocoa powder

2 tbsp of honey OR 10-15 drops of stevia

1 tsp cinnamon (optional)

1/2 tsp nutmeg (optional)

1 tsp vanilla extract (gluten free)

1/2 tsp baking soda

Directions:

Heat up the oven to 350 degrees.

Mix all the ingredients together in a mixing bowl with a whisk.

Pour into a silicone muffin cup holder or other oven safe holder.

Bake for 10-15 minutes or until set.

Let them cool for 5 minutes then pop out of silicone.

Enjoy eating this as a breakfast or dessert.

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These beautiful recipes are all grain free and in Carol’s book!

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10min-muffin-pin


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Filed Under: Breakfast, Desserts Tagged With: chocolate, easy, grain free muffin, Low Carb, Paleo

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Comments

  1. Deane Alban says

    May 27, 2013 at 11:32 am

    I get SO tired of scrambled eggs for breakfast, this sounds like a delicious change of pace!

    • jane sabbe says

      May 31, 2013 at 7:13 am

      I am not understanding what holds everything together, I am not seeing any rice flour or anything. I am really wanting to try these, just wanted to make sure I wasn’t missing anything before I did. Thanks so much.

  2. Amanda says

    May 29, 2013 at 10:25 am

    Is the cocoa powder necessary for cohesiveness? I don’t like chocolate, but this recipe is perfect otherwise! If it is important, can I sub something (non-flour-esque)?

    • Caitlin Weeks says

      June 2, 2013 at 8:32 pm

      maybe try vanilla and nutmeg for a different flavor…

  3. Ellen Paulson says

    May 29, 2013 at 10:34 am

    try to purchase your book on line, but can’t. Is there something going on with your website??? I fill out all the purchase info but it won’t let me click on “charge my card”.
    Help?
    Ellen Paulson

    • Caitlin Weeks says

      June 2, 2013 at 8:31 pm

      Maybe just a glitch with e-junkie. Hope you try again. It is a great book!

  4. Caroline says

    May 29, 2013 at 1:41 pm

    i don’t have a muffin tin, think these would work baked in a small baking dish like brownies?

    • Caitlin Weeks says

      June 2, 2013 at 8:30 pm

      yes just grease an oven safe bowl or muffin tin.

  5. Kaleigh says

    May 29, 2013 at 1:53 pm

    I was excited to see a non-microwave recipe for these and plan to try them ASAP using a regular muffin pan…Has anyone researched the long-term safety of using silicone baking sheets or muffin holders in the oven? I’d love to try them but baking in silicone sounds scary to me…Am I crazy?

    • Caitlin Weeks says

      June 2, 2013 at 8:30 pm

      I have and it seems pretty safe.

  6. Julie Zohovetz Morris says

    May 29, 2013 at 6:47 pm

    Seems like something is missing? Like it won’t be enough without coconut or almond flower???

    • Caitlin Weeks says

      June 2, 2013 at 8:30 pm

      This is an express muffin…. It is not missing anything. It is just fast and easy. If you want a more traditional muffin check out my other muffin recipes.

  7. Leah says

    May 29, 2013 at 6:49 pm

    So this turns out like a chocolate custard? Seems there aren’t any binders, right?

    • Caitlin Weeks says

      June 2, 2013 at 8:28 pm

      eggs are binders…and the baking powder makes it rise.

  8. Susan says

    May 30, 2013 at 7:31 am

    Well, I gave these a shot this morning; my efforts produced a dry, rubbery sponge. The only redeeming quality was the cacao powder!

    • Caitlin Weeks says

      June 2, 2013 at 8:28 pm

      try cooking them a little less…This is a muffin for when you are in a hurry to have a treat. It was good to me!

  9. Marge says

    May 30, 2013 at 6:30 pm

    Sounds great! Any suggestions for egg substitution?

    • Caitlin Weeks says

      June 2, 2013 at 8:27 pm

      this is not a good recipe for an egg substitution ….Thanks for reading.

  10. Rebs says

    June 1, 2013 at 4:07 pm

    So…not gonna lie… those are awkward at best 🙂

    • Caitlin Weeks says

      June 2, 2013 at 8:26 pm

      they will do in pinch. I am not too picky when it comes to chocolate lol

  11. Toni says

    June 2, 2013 at 12:50 pm

    Well I just took these out of the oven and look and smell great! I don’t plan on eating one until tomorrow, and since they are egg based I’m assuming they need to go in the frig when they cool??

    • Caitlin Weeks says

      June 2, 2013 at 8:25 pm

      yes they should be put in the frige. Don’t know how you can wait.

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